Combine the water, frozen mixed vegetables, dried onion and dried pepper in a large soup pot. Bring to a boil, reduce heat and simmer, covered, until the vegetables are tender (It takes about five minutes.) Do not drain.

While the vegetables cook, cut the sausage into slices. Set aside. (Sausage must be cooked first.)

When the vegetables are ready, add the bean with bacon soup and sausage. Bring the mixture to a boil. Reduce heat and simmer, covered, until the mixture is heated through.

This soup is very filling. It's good served with lettuce salad and hot bread.

If you're going to be home all day, make some homemade Chicken Noodle Soup (or substitute turkey).

Bring chicken, water and broth to a boil in a big pot. Reduce heat, cover and simmer for 20 to 25 minutes. Then add celery, carrots and onions. Simmer 15 to 20 minutes longer, until chicken is no longer pink near the bone.

Remove chicken and skim off the fat. Stir in the noodles and increase the heat to medium. Cook until the noodles are tender.

Remove the skin from the chicken. Tear the meat into bite-sized pieces. Stir the meat and parsley into the soup. Heat through. Season as desired.

A couple of weeks ago, this column featured a recipe for Fruit Pizza. This week, it's a similar recipe with a different glaze. It comes from my sister Darlene Blackford of Rocky Ford.